Directions

1. In a large pot, heat up the oil to medium heat, add onions and sauté for 5 minutes or until they start to turn a golden colour

2. Stir in paprika, marjoram, caraway and cayenne and cook until just fragrant about 30 seconds
3. Increase the heat to medium-high. Add the beef and cook until all the sides are no longer pink about 5 minutes. Stirring as needed
4. Add wine, tomatoes, tomato paste, bay leaves, salt and water. Bring to boil, cover and reduce the heat to low. Cook for 1 hour or until the beef is tender. This depends on the cut of meat
5. Add the potatoes, carrots and bell pepper and cook until the potatoes are fork-tender, about 15 minutes. At this point, you may need to add more water, depending on how thick you like the goulash. Remove the bay leaves before serving
6. To serve, top with a dollop of sour cream and fresh parsley